For the parsley vinaigrette:

• 3 cups Curly parsley loosely packed
• 2 tablespoons lime juice or lemon juice
• 2 tablespoons white balsamic vinegar
• 1 large garlic chopped roughly, clove
• 1/3-1/2 cup olive oil
• 1 teaspoon sugar
• black pepper to taste
• salt to taste

For the salad:

• 5 oz lettuce I used a super greens blend, pre washed
• 1 avocado diced, ripe
• 4 large baby bella mushroom sliced
• 1/4 cup red onion finely diced
• 1/3 cup candied walnuts plain walnuts are ok too!, roughly chopped
• 1/3 cup gorgonzola cheese crumbled
• 1 talk celery finely diced